Tuna Asparagus Potato Salad

Tuna Asparagus Potato Salad is a fancy restaurant meal that’s really easy and affordable to make at home. It’s one of those impressive plated dishes that’s garnished and drizzled, and is filled with nutritious goodies.

So, this fancy restaurant meal of Tuna asparagus red potato and hard-cooked egg with soy vinaigrette dressing comes from humble beginnings, is really easy to prepare, and is super tasty!

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Sale prices on spring veggies

Sometimes, inspiration comes from whatever is in the ‘fridge and needs to be used up. The grocery store had asparagus on sale the other day for 99 cents a bunch. So of course, I had to buy some. But that also means I had to use them up before they went bad.

Fresh salad inspiration

There are always eggs in my fridge. And, I often have spinach.

So, I looked around in there and found a few goodies, including some sweet and soy dressing that was already made.

This dressing is a snap to mix together, so even if it wasn’t already made, it wouldn’t take much to throw it together. And, the taste is so great; it just seems to go with everything.

Asparagus is one of those veggies that say, “Spring is just around the corner”

This dish will work for so many restricted diets… pescatarian, gluten-free (use Gluten-Free tamari sauce), low-carb, diary free, vegetarian (just leave the tuna off), or even for people with no dietary restrictions.

Here’s the way I put this dish together. Though please feel free to add in whatever you have in the ‘fridge or whatever is on sale at the store.

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Recipe

Tuna asparagus red potato and hard-cooked egg salad

Debi

A beautiful salad or main course of delicious tuna and veggies with an easy to make full flavored dressing. Tuna asparagus red potato and hard-cooked egg with sweet and soy dressing.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course, Salad

Cuisine American

Servings 2 servings

Calories 840 kcal

Ingredients

  

1x2x3x

Sweet and soy dressing

• 1/4 cup dark brown sugar
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup low sodium soy sauce
• salt & pepper to taste

salad:

• 1 bunch asparagus
• Kosher salt and freshly grated pepper
• 1 tablespoon olive oil
• 3 small red potatoes sliced in half
• 2 large eggs
• 8 ounces baby spinach leaves or spring mix
• 3 radishes thinly sliced
• 4.5 ounce Chunk Light Tuna packed in oil
• rosemary or basil leaves for garnishing

Instructions

 

Make dressing:

• Whisk together all dressing ingredients (or shake in a jar with the lid on). Add salt and pepper to taste. You will have more dressing than you need for this asparagus dish; the remaining dressing can be kept refrigerated. Always shake well again just before using.
  1/4 cup dark brown sugar, 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup low sodium soy sauce, salt & pepper to taste

Assemble salad

• Preheat the broiler to 450° F.
• Prepare asparagus: The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
  1 bunch asparagus
• Place the trimmed asparagus in a large cast-iron skillet or other oven-proof pan, sprinkle with salt and pepper, and drizzle with olive oil. Roll the asparagus back and forth to coat them with the oil.
  Kosher salt and freshly grated pepper, 1 tablespoon olive oil
• Place prepared red potatoes in the same skillet with the asparagus and place under the broiler until asparagus are until lightly browned and tender when pierced with a fork, approximately 10-15 minutes (time will depend on the thickness of the asparagus).
  3 small red potatoes
• Remove the asparagus from the oven once they are done, place on a separate plate and set aside. Check the potatoes for doneness by piercing with a fork. They will most likely need to go back into the oven for another 10 minutes, or until tender when pierced with a fork. Once cooked through, set the potatoes on the plate with the asparagus.
• While the asparagus and potatoes are roasting, boil the eggs.
  2 large eggs
• Place a single layer of eggs in a saucepan. Put enough cold water in the pot to cover the eggs with an inch of water. Cover the pot, and bring the water to a boil; turn off the heat. Let the eggs stand covered in the hot water for 18 minutes for extra large eggs, 15 minutes for large eggs, and 12 minutes for medium. Peel the egg, and slice into quarters. Set aside.
• To plate: Scatter half of the spinach leaves on each of two plates or shallow bowls. Sprinkle with radish slices. Flake the tuna and scatter half on each plate. Place about 5 to 6 asparagus stalks on each plate. Place the egg quarters on each plate.
  8 ounces baby spinach leaves or spring mix, 3 radishes, 4.5 ounce Chunk Light Tuna
• Drizzle the salad with sweet and soy dressing and garnish with rosemary leaves and additional salt and pepper. Enjoy!
  rosemary or basil leaves for garnishing

Notes

*Cook’s Notes: The fatter asparagus stalks are better for roasting than the skinny ones. You will have leftover roasted asparagus, as the whole bunch isn’t used in this dish. The leftover ones are great with pasta, or in a frittata.

**Chunk Light Tuna is usually skipjack, a small tuna with the strongest fish taste of the tuna varieties. It can also include yellowfin. The variety of tuna typically isn’t labeled on the can. Chunk Light has a more pronounced flavor, and more pink color than albacore. It’s best for use when the tuna flavor should shine through, such as a nicoise salad or no-cook pasta sauces. Light tuna contains omega-3s, but in smaller quantities than albacore. It’s low in mercury due to the fact that the fish is younger and has had less time to accumulate mercury than the older whiter albacore tuna. Chunk Light is a great choice if you are concerned about mercury levels.

Nutrition

Calories: 840kcalCarbohydrates: 90gProtein: 34gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 183mgSodium: 1407mgPotassium: 2513mgFiber: 8gSugar: 37gVitamin A: 10990IUVitamin C: 61mgCalcium: 221mgIron: 8mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword eggs, tuna

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